Is there anything more iconic than an Oatmeal cookie? I guess Chocolate Chip cookies have equal standing in the cookie jar. Generally, Oatmeal cookies are made with raisins. One of my quirks is that I really don’t enjoy raisins in baked goods. I love raisins and I like them in savoury cooking; but they don’t make me happy in baked goods. Consequently, years ago, I started using currants as a substitute for raisins. I like just that firm, tiny, tangy bite as you chew the cookie. If you prefer more soft sweetness- use an equal amount of raisins.
In this recipe, I use two different types of oatmeal: Irish Oatmeal and Old-Fashioned Oatmeal. They are both healthy, both unsweetened, both instant; but they are processed differently. The Irish Oatmeal is steel-cut which produces a chewier oatmeal than the Old-Fashioned which is rolled and flattened. The combination of the two types produces a cookie which is crisp and somewhat chewy-satisfying everbody. This is a cookie jar cookie that can be served at a dinner party as well. Oh yes- they can be frozen! Enjoy!
Prep time: 15 minutes
By January 8, 2017Published:
- about 60 cookies
- 3/4 cup Non-dairy Margarine softened
- 1 cup Dark Brown Sugar firmly packed
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon pure Vanilla extract
- 2 cups instant Irish oatmeal
- 1 1/3 cups instant oatmeal
- 3/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup water
- 1/2 cup dried currants
- electric mixer paddle inserted
- 3 large cookie sheets lined with baking parchment
- small meatball scoop cookies will be more uniform and will cook more evenly if you use a scoop but two tablespoons work as well
- cooling racks
- Place margarine in bowl of mixer. Add brown and white sugar. Mix on medium speed til they are thoroughly mixed. Add remaining ingredients. Start mixer on low and raise it to medium speed as everything starts to come together. The batter will be stiff.
- Preheat oven to 350°F.
- Scoop up some of the batter to scantly fill the scoop and release it onto the parchment paper. (You can do this by using 2 tablespoons as well- one for scooping and one for scraping batter off the spoon.) Leave about 1 1/2 inches between each cookie. If any of the cookies run into each other, you can separate them with a sharp knife while they are still warm. Bake cookies about 13 minutes. You will smell them as they are ready to be removed from the oven and the edges will start to turn brown. Cool cookies on a rack and then hide them!